A healthy paleo twist on an old Thai favourite. Deliciously hot as well as quick & easy to cook! We strongly recommend cooking this recipe with lamb’s fry (or other liver if you prefer) as it’s a great way of adding all the healthy nutrients of liver into your diet in an easily palatable way! Recipe: Makes 2 large or 3 smaller servings. Ingredients: 500g pork mince ~200g lamb’s fry, cut into small pieces (optional, but recommended!) 100ml fresh squeezed lime juice 1/2 cup mint leaves, chopped 2 tsp dry chillies, roasted and ground* 2 tbsp cashews, roasted and ground 2 tbsp minced spring onion 2 tbsp minced shallots 2 tbsp fish sauce cabbage to line plates cucumber, tomatoes, etc (on the side to cool the hotness) Instructions: Squeeze limes and prepare all other ingredients into bowls. Roast chillies and cashews in a pan and grind/smash/chop roughly. Line plates with cabbage a plenty and arrange cucumber sticks on the side. Mix 3/4 of the lime juice with the pork mince & lamb’s fry. Squeeze excess lime juice into a hot pan (no need to add any oil). Wait for juice to boil, then proceed to cook the mince until very well cooked – preferably crispy. Once mince is fully cooked, transfer into a big bowl and add in all remaining ingredients (remaining lime juice, mint leaves, chillies, cashews, spring onion, shallots and fish sauce). Mix well. Transfer onto cabbage leaves and enjoy! * I like it hot, so you might want to add the chilli in little by little to reach optimal hotness. On the other hand, you...

This paleo Thai soup is a quick and easy winter meal to keep you warm, nourish you in a hurry and clean up the fridge all at once! Ingredients: Curry paste of choice* Jungle, Tom Yam, Laksa, etc. work very well. This tends to be our ‘fridge cleaner’ / ‘need to make something quickly’ go to meal, so we usually end up using a ready-made paste, just because it’s quicker and easier. Of course the best option is to create your own pastes from scratch, which really isn’t that complicated. There are plenty of recipes to trial and you can even look up a list of ingredients on a paste you like the sound of, and just try blending it yourself. If you can find the ingredients (Thai chillies, galangal, ginger, garlic, lemongrass, etc) the rest is easy! Prawns (…or any protein really) Fresh, frozen, whatever you have available. We try to keep a bag of good quality frozen prawns in the freezer at all times. You can also throw in leftover chicken/beef/pork/fish/etc. Get creative and try it out. Veggies Rummage through the fridge or make a trip to your closest Asian grocery store. In this case we used radishes, red onion, garlic, snap peas, broccoli, green spur chillies, red Thai chillies and Thai Basil. Also consider: carrots, cauliflower, green beans, lime, okra, eggplant, pea eggplant, capsicum, cabbage… anything you have really. Instructions: Heat paste in a wok. When paste turns fragrant, add in sliced garlic and add enough water to turn it soupy (you can also use coconut milk depending on the paste you’re using). Depending...

Be warned: these hot paleo Thai Fish Cakes are not for the faint hearted… However, if you enjoy hot Thai food, you’ll love this recipe! Ingredients: 4 medium Bonito fillets, mashed 1 red onion, minced 1/2 medium eggplant, minced 2 carrots, julienned 2 zucchinis, julienned 1 bunch coriander leaf, minced 8 cloves of garlic, minced 2 cm ginger knuckle, minced 20-30 mixed red & green Thai chillies, minced (Not to be confused with fatter red birds eye chillies that have more heat & less flavour!) 1-2 limes, zested 3 eggs 3 tbsp fish sauce 1 tbsp coconut flour 2 tbsp almond flour Instructions: Fillet, skin and remove the bloodline from Bonito fillets before mushing with a chef’s knife or cleaver. Mince onion, garlic, ginger & chilli, rough cut coriander leaf and rind the limes to add to a large bowl with the mashed fish. Julienne zucchini and carrot, mince egg plant and combine the lot with the fish, mixing by hand until thoroughly mixed. Add raw eggs and fish sauce, then fold in almond and coconut flour until a good consistency is achieved. If the mix is too dry you can wet down using coconut cream, if too wet just add more coconut flour. Heat up and oil a clean BBQ plate. When at temp, scoop out fish mixture on to the plate using a quarter cup measure and flattening with a spatula. Turn when golden and serve with Asian greens and a dipping sauce if you like. Note: chilli levels are to personal preference and this recipe is a work in progress and will probably be...